Parmesan Chicken with Sun-dried Tomato Cous Cous and Garlic Veggies

A few weeks ago I posted a recipe for parmesan chicken served over a “faux” risotto. It’s become one of our favorite meals ever, we make it all of the time! Like usual, I was rummaging through the pantry in search of marinated artichokes for the dish and they were no where to be found. It was a little past 5 o’clock, we were all hungry and there was no way we were running to the store for one ingredient. I knew I had to come up with something else for dinner, and it had to be relatively quick! 45 minutes later we were all shoving our mouths full of these delicious tuscan-inspired power bowls.

They’re loaded with parmesan crusted chicken, sautéed garlic veggies and a big spoonful of sun-dried tomato cous cous. I’m not going to lie, they’re kind of all I want to eat now! That’s totally cool though, because they’re packed full of protein, fiber, healthy fats and plenty of vitamins and nutrients. Perfect for pre or post workout dinners or just busy weeknights.

Are you hungry yet? Because I am! Let’s get started, ok?! Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat, then set it aside. Place a large skillet over medium-high heat drizzle in some extra virgin olive oil.

In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder and paprika, using your fingers, mix it together. Place the chicken filets in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown. It may get a little melty and gooey, thanks ok. Transfer the chicken to the prepared sheet and bake until the chicken gets nice and golden brown, about 10-15 minutes.

Meanwhile, blend all the ingredients for the sun-dried tomato pesto in a food processor, except for the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Toss the prepared cous cous in a generous amount of pesto, set the remaining pesto aside.

Next, place a large skillet over medium-high heat, add the olive oil or butter. When its nice and hot, add the mushrooms and cook until browned, about 5 minutes. The browner they get, the more flavor they have. Our 3 year old is crazy for mushrooms and I swear it’s because of how we cook them! Add the garlic and kale, sauté for 2-3 minutes or until the kale has wilted. Season with pinch of salt and pepper. Serve in individual bowls with a heaping scoop of pesto and a sprinkle of chopped almonds and shaved parmesan cheese. I used Blue Diamond’s Roasted Salted Almonds in both the pesto & as a garnish because I loved the salty, crunchy kick they add to the dish. Plus whatever you don’t use in this recipe you can snack on or bake with later :)

Speaking of Blue Diamond, did you know that they’re helping to fuel Team USA Swimming athletes. That’s right, they’re the Official Snack Nut of the organization. With so many delicious flavors you can pretty much snack on a new one each day of the week and never get tired of them! Like I mentioned above, we love tossing them into mixes, granola, cookies, brownies and even savory dishes like this wholesome one! They’re a definitely a staple in our house!

Next time you’re in the mood for something different, give this recipe a try, you won’t be disappointed!

P.S. I’d love for you to take this quick survey HERE– it’s all about almonds :)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.

Place a large skillet over medium-high heat, add the olive oil.

In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder and paprika, using your fingers, mix together. Place the chicken in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown. Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and allow to rest.

Meanwhile, blend all the ingredients for the pesto in a food processor except for the olive oil. Start the food processor and drizzle in the olive oil slowly while still mixing. Toss the cous cous in a generous amount of pesto, set the remaining pesto aside.

Place a large skillet over medium-high heat, add the olive oil or butter. When hot, add the mushrooms and cook until browned, about 5 minutes. Add the garlic and kale, saute for 2-3 minutes or until wilted. Season with salt and pepper.

Serve in individual bowls with a heaping scoop of pesto and a sprinkle of chopped almonds and shaved parmesan cheese.

Blue Diamond Almonds understand what it takes to be the best. That’s why we’re proud to be an official sponsor of USA Swimming. Visit www.LaneToGreatness.com for a chance to win $5,000 to fuel your dreams of greatness (whatever they may be), get Blue Diamond Almonds coupons and recipes, and more!

My boyfriend and I made this and it was delicious! But when it came to frying, the parmesan would melt and stick to the pan like crazy creating a literal hot mess. So we ended up skipping the frying step and went straight to baking. When they came out of the oven, it was more like cheese melted onto chicken than crispy breaded chicken. BUT it was still delicious and we will definitely make it this way again. We were just unable to re-produce the crispy-looking chicken in the photos.

Hi Wendy! I’m sorry that you had trouble with the parmesan! I’ve actually used a few types of parmesan, and I’ve had mixed results! The best kind to use is a coarse one instead of the more powdery type (our grocery store grates it and packages it). I also make sure my pan is nice and hot and I only try to keep it on for a few minutes. I’m glad you enjoyed it!